5 Dog Birthday Cake Recipes

Frosting ideas: cream cheese, peanut butter, yogurt, Neufchatel cheese or cottage cheese. Stiffen icing with meringue powder, which is basically powdered egg whites.

Dogs shouldn't have as much cake as people eat. A bite or two will thrill the dogs at your party, and will avoid tummy upset later. Any unfamiliar dog food can cause digestive upset.

Use organic peanut butter, rather than the major brands. It has fewer trans fats and is better for your dog.

If your dog is allergic to wheat, substitute rice flour.

Nuts are often not broken down during digestion, so be sure to chop nuts well when using them in recipes.

Carob, a dog-safe chocolate substitute, can be purchased in powdered form or as carob chips at many grocery and health food stores.

For candles, use rawhide chews, Milk Bones or purchase bone-shaped candles to add the finishing touch to your masterpiece.



Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.

* 1 cup flour

* 1tsp baking soda

* 1/4 cup peanut butter

* 1/4 cup vegetable oil

* 1 cup shredded carrots

* 1 tsp. vanilla

* 1/3 cup honey

* 1 egg

Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350 degrees for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

This is a darker, richer, peanutty flavored cake with carob chips and carob drizzled on top. A beautiful cake that serves 16-20 dogs, if you're having a bigger party.

* 1 cup whole wheat flour

* 1 teaspoon baking soda

* 1/4 cup peanut butter

* 1/4 cup

* butter, melted 1/3 cup honey (optional)

* 1 egg

* 1/2 cup carob chips (carob is a chocolate substitute)*

Mix the dry ingredients. Add the remaining ingredients and mix quickly. Bake in a greased ring mold at 350 degrees for 40 minutes. Drizzle melted carob over cake when cooled. Store in the refrigerator.

* Do not use chocolate chips. If you cannot find carob chips, make the cake without them.

Here's a make-at-home beef-flavored dog cake recipe: 1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup soft butter

1/2 cup corn oil

1 jar strained beef baby food

4 eggs

2-3 strips of beef jerky

Preheat oven to 325 degrees. Grease and flour an 8x5x3 inch loaf pan. Cream butter until smooth. Add corn oil, baby food, and eggs. Mix until smooth.

Mix dry ingredients into beef mixture until batter is smooth. Crumble beef jerky and fold into batter. Pour batter into loaf pan. Bake 1 hour and 10 minutes. Cool on wire rack 15 minutes. Frost with plain yogurt, cream cheese or cottage cheese. Crumble another strip of beef jerky and sprinkle on top of icing. Store in refrigerator.

This recipe makes a real layer cake! Chicken, bacon and yogurt provide aromas that drive dogs crazy for this cake.

* 3 cups flour

* 1 T. baking powder

* 1/2 cup margarine, softened

* 6 eggs, beaten

* 1/2 cup corn oil

* 2 jars strained chicken baby food

* 2 cups finely shredded carrots

* plain or vanilla yogurt

* 2 or 3 strips of bacon, fried crisp, then crumbled, or use bacon-flavored jerky strips, cut into bits.

Generously grease and flour two 8" round cake pans; set aside. Combine flour and baking powder; set aside. In a mixing bowl, beat softened margerine until smooth. Add eggs and corn oil; mix well. Add strained chiicken, and shredded carrots and mix until smooth. Add flour mixture and mix thoroughly. Pour batter into the 2 prepared 8" cake pans. Bake at 325 degrees for 60 minutes. Let cool for a few minutes before removing from pans. Cool completely on wire racks.

Place one layer on a serving plate and spread yogurt over top. Place second layer on top, then spread yogurt on top and sides of entire cake. Sprinkle crumbled bacon or bits of jerky strips over top. Use "Pupperoni" sticks for candles.

Banana and ginger combine to make an aromatic cake that's not too sweet for dogs.

* 2/3 cup mashed bananas

* 1/2 cup softened butter

* 3 large eggs

* 3/4 cup water

* 2 cups Unbleached Flour

* 2 teaspoons baking powder

* 1 teaspoon baking soda

* 1 tsp ginger

* 2 teaspoons cinnamon

* 1/2 cup chopped pecans

Beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts and raisins. Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool.

Banana & Mock-Choc Frosting:

* 2 cup mashed banana

* 1 tablespoon butter

* 6 tablespoon powdered carob

* 2 teaspoons vanilla

* 3 tablespoon unbleached flour

* 1 teaspoon cinnamon

Blend thoroughly and spread on cooled cake. Sprinkle with well-chopped pecans and raisins.